Photographic staging on a blue background of the look of a collaborator Audrey of the agency Bulle Architects.

●  Seed of bulle ●

Chaperlipopette, it’s cat day! So let’s call a spade a spade! Audrey is Chief Hapiness! From early morning, this panther with pretty Persian blue eyes is always in a great mood. Hats off to her!

Audrey YSSARTIER – 29 years old – 1 year and 6 months of seniority – finds her little ones even in complex files

 

  •  Your background ? In high school, I was already attracted to the visual arts, art history and architecture. I studied in Bordeaux, after a degree in applied art where I discovered graphic design, product design and space design. I turned to a BTS in space design – interior architecture to complete my knowledge with a master’s degree in global design research and innovation.
  • How do you see yourself in 10 years ? In 10 years…I’ll give my tongue to the cat !  I don’t dare to imagine the skills, experience, autonomy and maturity gained.
  •  If you were a building ? An observatory. As its name indicates, it is designed to observe several points of view, such as Nature, Architecture, the Asters… It marks a pause to contemplate, to appreciate what surrounds us and to benefit from a broad panorama. To better play the cat perched for example.
  • If you were a seed ? A sunflower seed or a pumpkin seed can both be eaten as an appetizer or to accompany a salad. One produces a sunny flower, a symbol of loyalty, as it accompanies the sun from morning to night. The other produces a delicious vegetable from the garden, my favorite.
  • Your favorite sport ? The one that makes you feel sore and indicates effort and muscle strengthening. To watch and play : rugby, a team sport, which I played with the sports association of my college.
  • Your mantra ? Eat well, laugh often and love a lot.
    “You don’t need much to be happy, you have to be satisfied with what is necessary, a little fresh water and greenery that nature provides us with a few rays of honey and sunshine.
  • And if you had done another job ? Botanist, a job related to the restaurant business, veterinarian or educator of young children.

 

  • Bulle in 3 words : Bold – Rhythmic – Meow
  • What was the most memorable moment at Bulle ? Collectively: the day of collective intelligence aboard the Marco Polo where the bubbles were revealed.
    The improvised meals at La Boca or the Friday aperitifs to mark a departure, an arrival or something to celebrate !
    The rendering of files that bathe the agency in the effervescence and mutual aid of the Bubbles.
    Personally: the first surveys of individual houses or housing rehabilitation at Bulle.
  • Who is the greediest at Bulle ? We are all greedy at Bulle and aware of it. Nothing is wasted and absolutely everything is eaten, there is something for everyone ! Our guilty pleasures: chocolate, morning and afternoon cakes, fruit and vegetable crates from our partner Bio Alenvy !
    I’ll still give you my top 3 GourmetBulles ranking :
    1 – Nicolas devours candy and let me quote him “I like kids snacks too !”.
    2 – Claire crunches chocolate and pretty fruit salads followed closely by…
    3 – Mehiti !

 

  • A nugget (store, film, book, recipe, exhibition, restaurant) ? Music : ” Le chat – Moi vouloir être chat ” of the group Pow Wow (a cappella quartet).
    Brewery : ” LA CLIQUE ” Organic craft beers brewed in Bidart, A Nugget !
    Restaurant : Chez Loulou in Bordeaux
    Library : Les cahiers du jardinier : Planter ses noyaux mode d’emploi ” Ne les jeter pas ! Plant them, watch them sprout and grow, then eat them !” Marabout
    Raymond Loewy ” Ugliness is not sold well ” Gallimard
    David le Breton ” Marcher, éloge des chemins et de la lenteur ” Métailié
  • A place, a destination to visit ? Hiking : The Pyrenees with the Lake of Gentau or the Lakes of Ayous. The Basque Country and the entire Spanish coast up to the islet of San Juan de Gaztelugatxe and the beach of Zumaia for Game of Thrones fans.
  • Your favorite meal ? MOUSES !!!!!
    Like Garfield, lasagna without hesitation ! But I would obviously add the pasta with the rest of the chicken from Sunday with tomato basil sauce and grated cheese to bake in the oven for more crispness.
    The rest of mom’s pot au feu pan-fried with pickles and candied onions.
    Or summer mixed salads, spring pumpkin and chorizo quiches, autumn stuffed butternuts and winter tartiflettes without green salad !
    Simple and delicious to purr with pleasure and lick your lips !

 

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